White Chocolate Ganache/buttercream Icing

Decorating By hbloomcamp Updated 1 Sep 2013 , 4:41pm by hbloomcamp

hbloomcamp Posted 1 Sep 2013 , 12:37am
post #1 of 4

I'm going to ice a cake with white chocolate ganache/buttercream (1:1 ratio) this weekend.  My question is when should I mix the two?  Does it matter?  I have the buttercream done, but should I wait until right before icing the cake to make the ganache and mix with the buttercream?


Also, I used a crusting buttercream recipe, but when mixed with ganache, does anyone know if it will still crust?



3 replies
Smckinney07 Posted 1 Sep 2013 , 4:15am
post #2 of 4

AI would just add melted chocolate to your BC. Melt the Choc and let it cool slightly before adding to your BC and yes, your BC will still crust.

Smckinney07 Posted 1 Sep 2013 , 4:25am
post #3 of 4

AWhat makes your buttercream crust is the ratio of sugar to fat. Here's a link that I found I guess people are mixing ganache with BC, I don't see the point personally but I've never tried it.


hbloomcamp Posted 1 Sep 2013 , 4:41pm
post #4 of 4

I did a test batch last night and it does crust. It took a bit longer, but seemed like it will work on a bigger cake.  My point in doing it is for a different flavor for my buttercream, and a bit different texture. All family members preferred the bc/ganache mixed icing last night during the taste test, so that's what I'll go with.

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